Beef & Beer Stew
3 pounds beef pot roast, boneless -- cut in 1/2" slices
2 tablespoons butter
6 medium onions -- chopped
1/2 teaspoon flour
1 can consomme
1 bottle beer
2 beef bouillon cubes
brown sugar -- to taste
1/2 teaspoon salt -- or to taste
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 bay leaf
In Dutch oven or large, heavy saucepan, heat butter. Add meat
and cook until well browned on all sides. Remove meat and set aside. Add
onions to pan and cook until slightly browned. Stir in flour and cook
until browned. Stir in consomme, bouillon, beer, brown sugar and seasonings.
Return meat to pan, cover tightly and simmer for 3 hours or until
meat is tender. Stir occasionally and add water if it gets too thick.
Serve plain or over egg noodles or rice.
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support